Elk Gyros with a Lemon Citrus Marinade

This is my ‘non-traditional’ version of a wild game gyro packed with lemon infused elk and potatoes and garnished with fresh sliced cucumbers, red onion, crumbled feta cheese and a dollop of dill sour cream sauce.  The marinade consists of the juice of one lemon, a little lemon zest, olive oil, garlic, white vinegar, oregano and sea salt. A fresh and delicious summertime meal. Feel free to season to taste if you prefer a little more salt or oregano. Everyone’s taste buds are different! 8)

As always, if you don’t have elk in the freezer, try these gyros using venison or antelope meat.

Ingredients

• 1 pound elk backstrap, thinly sliced
• 3-4 medium potatoes, sliced like french fries or in small rounds
• 2 tablespoons unsalted butter
• 1 red onion, thinly sliced
• 1 cucumber, thinly sliced or chopped
• 6-8 flatbreads or Naan
• Feta cheese, crumbled
• salt, to taste

Lemon Marinade

• juice from 1 lemon (1/4 cup)
• 1 teaspoon lemon zest
• 2 tablespoons olive oil
• 1 teaspoon white vinegar
• 1 teaspoon garlic, minced
• 1 teaspoon oregano
• 1/2 teaspoon sea salt

Dill Sour Cream Sauce

Mix all ingredients together in a small bowl and refrigerate until ready.

• 1 cup sour cream or greek yogurt
• 1 teaspoon white vinegar
• 1 teaspoon fresh dill, finely chopped

Directions

Mix all marinade ingredients together and pour half over the sliced elk meat, reserving the other half for the potatoes. Let the meat marinate in the refrigerator for 1 hour or overnight.

Heat a cast iron griddle over medium heat. When hot, melt butter and add sliced potatoes. While potatoes are cooking, season them with the remaining lemon marinade. Continue cooking until the potatoes are softened and slightly golden brown. Move the potatoes to the side of the griddle and add the elk meat cooking quickly. Mix the potatoes and elk meat together and top with sliced cucumbers, red onion and crumbled Feta cheese. Warm the flatbreads on the griddle and remove when done.

Serve each Elk Gyro with the dill sour cream sauce and enjoy! ~Kristy

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